"of bacon using over 2,000 strips of bacon. In another episode entitled ""Boss Bacon Burger"", over 400 strips of bacon are used to make a gigantic hamburger with bacon and other toppings. Bacon Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts,"
"Lardon A lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef"
"and Europe, bacon is commonly used as a condiment or topping on other foods, often in the form of bacon bits. Streaky bacon is more commonly used as a topping in the US on such items as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the US, sliced smoked back bacon is used less frequently than the streaky variety, but can sometimes be found on pizza, salads, and omelettes. Bacon is also used in adaptations of dishes; for example, bacon wrapped meatloaf, and can be mixed in with green beans or served sautéed over spinach. Bacon fat"
"are added to dishes such as arroz con gandules. Lardon A lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well"
"for up to ten hours. Bacon is eaten fried, baked, or grilled. A side of unsliced bacon is a ""flitch"" or ""slab bacon"", while an individual slice of bacon is a ""rasher"" (Australia, Ireland, New Zealand and the United Kingdom) or simply a ""slice"" or ""strip"" (North America). Slices of bacon are also known as ""collops"". Traditionally, the skin is left on the cut and is known as ""bacon rind"". Rindless bacon, however, is quite common. In both Ireland and the United Kingdom, bacon comes in a wide variety of cuts and flavours, and is predominantly known as ""streaky bacon"","
"Bacon Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German ""bacho"", meaning ""buttock"", ""ham"" or ""side of bacon"", and is cognate with the Old French ""bacon"". Meat"
"liquefies and becomes drippings when it is heated. Once cool, it firms into a form of lard. Bacon fat is flavourful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern US cuisine, and used as a base for cooking and as an all-purpose flavouring, for everything from gravy to cornbread to salad dressing. In Germany, ""Griebenschmalz"" is a popular spread made from bacon lard. Bacon is often used for a cooking technique called ""barding"" consisting of laying or wrapping strips of bacon or other fats over a roast to provide additional fat to"
"or smoking. Sodium polyphosphates, such as sodium triphosphate, may also be added to make the product easier to slice and to reduce spattering when the bacon is pan-fried. Varieties differ depending on the primal cut from which they are prepared: Different cuts of pork are used for making bacon depending on local preferences. The inclusion of skin with a cut of bacon, known as the 'bacon rind', varies, though is less common in the English-speaking world. Bacon is often served with eggs and sausages as part of a full breakfast. The most common form sold is ""middle bacon"", which includes"
"Bacon sandwich A bacon sandwich (also known in parts of the United Kingdom and New Zealand as a bacon butty, bacon bap or bacon sarnie, in Ireland as a rasher sandwich and as a bacon sanger in Australia) is a sandwich of cooked back bacon between bread that is usually spread with butter, and may be seasoned with ketchup or brown sauce. It is generally served hot. In some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers. Bacon sandwiches are an"
"have been a rather important ingredient of various southern German dishes. They are used for adding flavor to soups and salads and for speck dumplings and various noodle and potato dishes. Instead of preparing them at home from larger slices, they have been sold ready made as convenience foods recently as ""Baconwürfel"" (""bacon cubes"") in German retail stores. In Japan, bacon (ベーコン) is pronounced ""bēkon"". It is cured and smoked belly meat as in the US, and is sold in either regular or half-length sizes. Bacon in Japan is different from that in the US in that the meat is"
"Chicken fried bacon Chicken fried bacon consists of bacon strips dredged in batter and deep fried, like chicken fried steak. It is an American dish that was introduced in Texas in the early 1990s. Frank Sodolak of Sodolak's Original Country Inn in Snook, Texas, states that he invented the dish; however, a similar recipe in the ""Louisiana Cookery"" cookbook by Mary Land uses salt pork, the bacon of its day. It is usually served as an appetizer with cream gravy or sausage gravy for dipping and sauce. Sodolak's version of the dish acquired enough of a reputation to be featured"
"and fully cooked, trimmed into cylindrical medallions, and thickly sliced. ""Canadian"" bacon is made only from the lean eye of the loin and is ready to eat. Its flavor is described as more ham-like than other types because of its lean cut. The term ""Canadian bacon"" is not actually used in Canada, where the product is generally known simply as ""back bacon"" while ""bacon"" alone refers to the same streaky pork belly bacon as in the United States. Peameal bacon is a variety of back bacon popular in southern Ontario where the loin is wet cured before being rolled in"
"fine-ground cornmeal (historically, it was rolled in ground, dried peas); it is popular in southern Ontario. Bacon is often eaten in breakfasts, such as with cooked eggs or pancakes. Maple syrup is often used as a flavouring while curing bacon in Canada. Some of the meanings of bacon overlap with the German-language term ""Speck"". Germans use the term ""bacon"" explicitly for ""Frühstücksspeck"" ('breakfast ""Speck""') which are cured or smoked pork slices. Traditional German cold cuts favor ham over bacon, however ""Wammerl"" (grilled pork belly) remains popular in Bavaria. Small bacon cubes (called ""Grieben"" or ""Grammerln"" in Austria and southern Germany)"
"exist that oppose poor treatment of pigs, many of which state that the current treatment of pigs in factories is cruel and unethical. The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavouring without the labour involved in cooking it or the perceived negative qualities of bacon. Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars. They are usually salted. Bacon bits are made from small, crumbled pieces of bacon; in commercial plants they are cooked in continuous"
"Back bacon Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties are found. ""Canadian bacon"" or ""Canadian-style bacon"" is the American name for a form of back bacon that is cured, smoked"
"Flitch"" is the instrumental theme song to the French television series ""Bonne Nuit les Petits"" which premiered in 1962 and was remade in 1994. Flitch of bacon custom The awarding of a flitch of bacon to married couples who can swear to not having regretted their marriage for a year and a day is an old tradition, the remnants of which still survive in some pockets in England. The tradition was maintained at Wychnoure until at least the eighteenth century, but now the flitch required to be held remains only as a carving over the fireplace. At Little Dunmow in"
"Bacon roll A ""bacon roll"" is a simple way of serving bacon in the form of a sandwich, using a soft or crusty bread roll. Popular in the U.K. with much argued regional variations in naming, such as ""bacon sarnie"", ""bacon butty/buttie"" ""bacon bap"", ""bacon barm"" or ""bacon cob"". Most often served with brown sauce or tomato ketchup. A bacon sandwich (also known in the UK as a bacon sarnie, bacon butty/buttie, bacon bap, bacon barm or bacon cob and as a bacon sanger or piece 'n bacon in Scotland) is a form of sandwich made from cooked bacon between"
"thin sliced form used in sandwiches, or as a smaller cut slice topping on a pizza. It is also used as a bacon substitute for religious groups such as Jews and Muslims, whose faith does not allow the consumption of pork. Local macon production has been practiced for centuries in Scotland. It was mass produced in the United Kingdom during World War II when rationing was instituted. Scottish lawyer and politician Frederick Alexander Macquisten, was the first to suggest mass production of macon. ""If the Parliamentary Secretary to the Minister of Food will consult with any farmer's wife in Perthshire,"
"diets suggest consuming it in moderation or not at all. Sally Squires of the ""Washington Post"" acknowledged chicken fried bacon's appeal to the palate, but suggests moderation. Other experts note the dish's low nutritional benefits: ""They've taken fat, they've double-coated it in fat, they've fried it in more fat, and then they've served it with a side order of fat."" Jane Hurley, senior nutritionist at the Center for Science in the Public Interest in Washington, D.C., stated she's ""never heard of anything worse."" Chicken fried bacon Chicken fried bacon consists of bacon strips dredged in batter and deep fried, like"
"Pancetta Pancetta () is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. Pancetta in Italy is typically cooked to add depth to soups and pastas. For cooking, it is often cut into cubes (""cubetti di pancetta""). In Italy, pancetta is commonly served as a cold cut, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional). The two basic types of pancetta are the ""arrotolata"" (rolled) and ""stesa"" (flat). The ""arrotolata"", salted, is mainly cut in"
"Bacone The Bacone is an American breakfast dish consisting of bacon shaped into a cone, filled with scrambled eggs, hash browns, and cheese and topped with a layer of sausage gravy and a biscuit. Inventors Christian Williams and Melissa Tillman debuted the Bacone at Bacon Camp 2009 in San Francisco, CA where it won the Judge's Choice award. Following its appearance at Bacon Camp, it garnered local and national media attention, including a mention in Gourmet Magazine, and a special segment on the Food Network channel, in the show ""What Would Brian Boitano Make?"", where Williams showed Boitano how to"
"microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavoured to resemble bacon. There is also a wide range of other bacon-flavoured products, including a bacon-flavoured salt (Bacon Salt), Baconnaise (a bacon-flavoured mayonnaise), Bacon Grill (a tinned meat, similar to Spam) and bacon ice cream. Bacon has been gaining popularity over the past decade. An internet fad arose around bacon. ""Epic Meal Time"", a cooking show based on YouTube, features bacon in many of their episodes. In one episode entitled ""Bacon Tree"", ""Epic Meal Time"" creates a tree made out"
"and replaced the older term ""bachen"", a cognate of ""bacon"". There are a number of regional varieties of speck, including: In German, typesetters (and publishers) use(d) the word ""speck"" traditionally for easily made manuscripts, which have a lot of preset text or large pictures. Hamburger Speck is a candy found in Hamburg whose name derives from its similar appearance to speck. In Ashkenazi Jewish cuisine, in which bacon is forbidden as unkosher pork, ""speck"" commonly refers to the subcutaneous fat on a brisket of beef; it is a particular specialty of delis serving Montreal-style smoked meat, where slices of the"
"website Serious Eats reviewed Baconnaise, stating, ""[it] works fairly well as a sandwich condiment, but the assertive smokiness can overpower mild ingredients."" Goldfarb recommended it as a sandwich condiment, but cautioned against using it in dips, salad dressings, and fish dishes. The ""Baconnaise Lite"" was met with a positive review from ""Hungry Girl"", though the reviewer noted its name was ""a bit of an oxymoron"". Baconnaise, while being both vegetarian and kosher-friendly, does not taste like mayonnaise. Original recipes featuring animal fat-infused mayonnaise, including Baconnaise, were covered on the Serious Eats website. The recipe includes crumbled bacon strips, liquid rendered"
"bacon or back bacon) do not chop well in a food processor and tend to get caught on the blade, so the cook must hand chop these into tiny cubes, about 1.5 millimetres (about 1/16 inches). This is sometimes made easier by freezing the meat for a few minutes. Other less fatty meats (such as beef) tend to turn into a paste in the food processor, so if the meat is not already ground, the cook grinds it using a hand or electric grinder. The day of baking, the cook makes the dough. This is a fairly standard white bread"
"thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the ""stesa"" is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of ""arrotolata"", to which capicola is added in the center of the roll (""pancetta coppata""). The rolled type is typical of northern Italy, while the flattened type is typical of central and southern Italy. Pancetta Pancetta () is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and"
"with bacon. It is considered a delicacy, especially when fried in butter. It was previously considered a part of the large genus ""Tricholoma"" and is still seen as ""T. gambosum"" in older texts. Initially described as ""Agaricus gambosus"" by Elias Magnus Fries in his 1821 work ""Systema Mycologicum"", with its specific epithet derived from a Latin term for ""club footed"" in relation to its bulky stipe. It was later named ""Tricholoma gambosum"" by Paul Kummer in 1871, before being reclassified as ""Calocybe gambosa"" by Marinus Anton Donk in 1962. In Germany it is known as ""Maipilz"", where it fruits in"
"Vegetarian bacon Vegetarian bacon, also referred to as veggie bacon, vacon, or facon, is a product marketed as a bacon alternative. It is high in protein and fiber, yet low in fat, and has no cholesterol. Two slices average 75 calories. Popular brands include Morningstar Farms and Smart Bacon; however, Morningstar Streaky Strips have been discontinued in the UK. Vegetarian bacon can also be made at home by marinating strips of tempeh or tofu in various flavorings, such as soy sauce or liquid smoke, and then either frying or baking. Aficionados of raw food also use coconut meat as a"
"some of the streaky, fatty section of side bacon along with a portion of the loin of back bacon. In response to increasing consumer diet-consciousness, some supermarkets also offer the loin section only. This is sold as ""short cut bacon"" and is usually priced slightly higher than middle bacon. Both varieties are usually available with the rind removed."" In Canada, the term ""bacon"" on its own typically refers to side bacon. Canadian-style back bacon is a lean cut from the eye of the pork loin with little surrounding fat. Peameal bacon is an unsmoked back bacon, wet-cured and coated in"
"unsmoked; unsmoked bacon is known as ""green bacon"". Fried or grilled bacon rashers are included in the traditional full breakfast. The term ""bacon"" on its own generally refers to side bacon, which is the most popular type of bacon sold in the US. Back bacon is known as ""Canadian bacon"" or ""Canadian-style bacon"", and is usually sold pre-cooked and thick-sliced. American bacons include varieties smoked with hickory, mesquite or applewood and flavourings such as chili pepper, maple, brown sugar, honey, or molasses. A side of unsliced bacon is known as ""slab bacon"". The United States and Canada have seen an"
"of the classic BLT sandwich pairs the bacon, lettuce and tomato with toasted focaccia bread and red-pepper aioli in place of mayonnaise. Another version of the BLT using toasted brioche and sun-dried tomatoes cut into mini-sandwiches appears in the ""Small Bites"" section which is devoted to bacon-based hors d'oeuvres. Among the recipes in ""Soups, Salads and Sides"" are ""Egg Chowder with Bacon and New Potatoes"", ""Grilled Bacon and Cucumber Salad with Chili Caramel Dressing"", and ""Spicy Braised Bacon with Spagna Beans and Treviso Radicchio"" which uses thickly sliced pork belly bacon. The ""Pasta"" section has a recipe for ""Bacon Mac"
"of food preparation, where bacon is wrapped around other ingredients or dishes, and either grilled, fried, or baked. This method of cooking has been adapted by many people, including chef Martha Stewart and Thomasina Miers. Angels on Horseback is a popular bacon wrapped dish served commonly served in the United Kingdom, that was popularised by the Victorians in England. They are made by wrapping bacon around shucked oysters, and then either broiling or grilling them. Some people choose to skewer the bacon to the oysters with a toothpick prior to cooking. It is speculated that the term “angel” was derived"
"Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A ""gratin dish"" refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. The etymology of gratin is from the French language words ""gratter"", meaning ""to scrape"""